Changes of physicochemical and functional properties of processed cheese made with natural cheddar and mozzarella cheeses during refrigerated storage
- Resource Type
- article
- Authors
- Tongji Liu; Jingwei Wu; Tariq Aziz; Rui Xue; Manal M. Khowdiary; Zhennai Yang
- Source
- Scientific Reports, Vol 14, Iss 1, Pp 1-11 (2024)
- Subject
- Processed cheese
Cheddar
Mozzarella
Stretchability
Fat leakage
Medicine
Science
- Language
- English
- ISSN
- 2045-2322
Abstract The present study aimed to investigate changes of physicochemical and functional properties of the processed cheeses (PCs) made with Cheddar (PC1), Mozzarella (PC2) and both of them at a ratio of 1:1 (PC3) during storage at 4 °C for 4 months. The results showed that the type of natural cheese used affected the composition of PCs with lower fat content in PC2 due to the lower fat content of Mozzarella cheese used. PC2 with lower fat content showed decreased meltability and oil leakage compared with PC1 and PC3. The stretchability of all the samples significantly (P